While we were away in Charleston, my drink of choice any time we visited a coffee shop was a honey lavender latté. I enjoyed them so much in fact that I wanted to recreate the sweet-meets-floral drink as soon as we arrived back home. The thing with lattés, though, is that they require a lot of milk, and because I found myself wanting to enjoy this lavender and honey drink almost on a daily basis, I needed to find a way to ease up on the milk while still achieving a similar flavour combination. Enter the Melitta Pour-Over paired with homemade lavender-honey-coffee cream.
Have you guys ever enjoyed a pour over coffee and wondered where the invention came from? Melitta Bentz actually invented the two-part filtration system in 1908 and forever changed the history of coffee. Melitta Bentz, a German housewife, grew tired of the bitter coffee that was full of grounds and prevalent in the early 20th century. Her search for a better coffee experience led her to punch holes in a brass pot, line it with a piece of her son’s notebook paper and invent the two-part filtration system still used today in Pour-Over and drip coffee worldwide. I think it’s so cool that Melitta’s invention has now given us what we know as the Pour-Over today and it really makes me appreciate my coffee even more now.
The company Melitta created with her invention is still committed to that heritage and perfecting the art of Pour-Over coffee in the home which is why I was thrilled to be making this recipe with the porcelain pink Heritage Collection. Not only does it offer up an easy to make, premium cup of coffee that is environmentally friendly, but the heritage collection looks so beautiful on my counter top, especially that pretty pop of pastel pink!
I hope you enjoy this iced honey-lavender pour over as much as I have been and will consider adding a Melitta pour over system into your morning routine. Get 15% your purchase of Melitta products by using my promo code Kaylee15% and shopping here
Iced Honey Lavender Pour Over
Ingredients:
2 tbsp Melitta Dark Roast Coffee Beans. You can purchase them ground but I like to grind them myself.
Melitta Pour Over System
1 cup half & half or 2% milk
1 tbsp dried, edible lavender
2 tbsp honey
Ice
Method:
In a saucepan over medium-high heat, bring cream (or milk), edible lavender and honey to a simmer. Allow the mixture to simmer for about 3-5 minutes stirring occasionally and watching as to make sure the cream doesn’t burn.
Remove the cream from heat, strain into a jar with a lid and transport to the freezer to chill until you’re ready to use.
Meanwhile, make your pour-over. Place pour-over cone on top of a mug, and insert a Melitta cone coffee filter. Scoop in the group coffee to taste (I used 2 tbsp). Slowly pour hot water (just off the boil) into the cone, fully saturating all the grounds. Add ice and honey lavender cream to taste.
Keep cream in an air tight container for up to 1 week.
This post was proudly brought to you by Melitta.
